Brussels Sprout With Caramelized Onion And Dried C... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a delicious dish made from undesirable Brussels Sprout ( I don't like brussels sprout except this recipe, so far I know 6 others like me). The tanginess of balsamic vinegar and sweetness dried cranberry complement the bitterness of brussel sprout. Ingredients:
2/3 cups of olive oil |
1 med onion, thinly sliced |
sea salt – i use baleine |
1 1/2 pounds brussels sprout, trimmed, wash and slice to about 1/4 inch |
1 cup water |
4 tbsp white balsamic vinegar or more to taste |
2 tbsp sugar |
3/4 cups dried cranberry |
salt and pepper to taste |
Directions:
1. In a medium pan, sautee onion over medium heat, sprinkle with salt and pepper. Sauté until caramelized, about 10 minutes. Set aside
2. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
3. Add 1 cup water, balsamic vinegar and sugar . Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
4. Add sautéed onion, add more balsamic vinegar to taste if necessary , last add dried Cranberry
5. Note:
6. I like the some what tangy taste, so I add more than 4 tbsp of White Balsamic Vinegar.
7. I think the tanginess of balsamic vinegar and sweetness of dried Cranberry complement the bitterness of Brussels Sprout. DELISH !
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